Made with a shortbread crust, spiced apple filling, streusel topping, and homemade salted caramel, apple pie bars are just as delicious as apple pie, but much simpler to make. You’ll love this fun twist on a classic dessert!
Without a doubt, apple pie is my favorite dessert. I love the combination of sweet and tart spiced apples with the buttery, flaky pie crust. It’s cozy, comforting, and simply irresistible. I have the recipe memorized and make it year-round, not just at Thanksgiving. Today’s recipe is the bar version of my salted caramel apple pie (the first apple pie recipe I ever shared on my website!). While I love the pie making process, sometimes we don’t have hours to prepare a dessert, which is where apple pie BARS come in. No traditional pie crust, but same delicious flavors.
It’s why I’ve created bar versions of some of the most popular pies on my site, such as pumpkin pie bars, cherry pie bars, and blueberry pie bars.
3 Layers to Love
- Shortbread Crust: The buttery shortbread crust is just like my favorite pie crust recipe, only easier. It’s simply perfect as the base layer for all your favorite bar desserts. I actually use the same shortbread crust in my recipe for raspberry streusel bars and double the recipe for my lemon bars. It comes together quickly—no waiting for pie dough to chill.
- Apple Pie Filling: No canned filling here. You only need 5 ingredients to make your own apple pie filling and it tastes incredible!
- Streusel Topping: Instead of a top layer of pie crust like you see on traditional apple pies, we’re topping these apple pie bars with streusel. It’s a scaled up version of the topping on our caramel apple cheesecake pie. Lots of streusel because the more streusel the better. 🙂
Best Apples for Apple Pie Bars
Whenever I make apple pie bars, apple pie, or even apple cake, I always use 2 different kinds of apples for more depth of flavor. (One sweet variety, one tart variety.)
Here are some I suggest:
- Sweet apples I love: Jazz, Honeycrisp, Pink Lady, Gala, Fuji, and Cortland
- Tart apples I love: Granny Smith, Braeburn, Jonathan, and Pacific Rose
For a detailed list of my favorite apple varieties and when to use each, you can visit my post The Best Apples for Baking.
Overview: How to Make Salted Caramel Apple Pie Bars
Homemade apple pie bars are incredibly simple to make. There’s just a few steps before you have a delicious fall dessert on your hands!
- Make the shortbread crust. Press the mixture into the bottom of an 8×8 inch pan.
- Bake the shortbread crust for 15 minutes.
- Make the apple pie filling.
- Make the streusel topping. The mixture should resemble coarse crumbs.
- Layer the apple pie filling evenly on top of the crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit.
- Sprinkle on the streusel topping.
- Bake. These bars take about 30-35 minutes, or until the streusel is golden brown.
- Chill the bars. Allow them to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight).
- Cut into bars and drizzle with salted caramel.
Salted Caramel Topping
A generous drizzle of salted caramel takes these incredible apple pie bars to a whole new level. Have you ever made salted caramel before? You must. My recipe for homemade salted caramel is liquid gold and dangerously good. Besides these apple pie bars, it’s delicious on ice cream, pancakes, with apple slices, and more—find 50 ways to eat salted caramel here.
Be warned: Once you start, you won’t be able to stop. I make a batch of salted caramel almost every week and see no problem with this!
One bite of these sweet and salty apple pie bars and you’ll wonder why you haven’t made them sooner!
More Apple Desserts
- Caramel Apple Upside Down Cake
- Apple Bundt Cake
- Caramel Apples
- Apple Cupcakes with Salted Caramel Frosting
- Brown Butter Apple Blondies
- Apple Turnovers
- Apple Pie
And honeycrisp apple sangria for a fun fall drink!
Print
Salted Caramel Apple Pie Bars
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours, 20 minutes
- Yield: 12-16 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
Baking apple pie as bars is so much easier!
Ingredients
Shortbread Crust
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour (spooned & leveled)
Apple Filling
- 2 large apples, peeled and thinly sliced (1/4 inch thick)*
- 2 Tablespoons all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Streusel
- 1/2 cup (43g) old-fashioned whole rolled oats
- 1/3 cup (70g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
- homemade salted caramel or store-bought caramel sauce
Instructions
- Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside.
- Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove from the oven. (As the crust bakes, you can prepare the filling and streusel.)
- Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
- Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
- Turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
- Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.
Notes
- Make Ahead & Freezing Instructions: The bars will stay fresh in an airtight container in the refrigerator for 3 days. You can freeze the bars for up to 3 months. Then, thaw overnight in the refrigerator before serving and drizzling with caramel.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | Pastry Blender
- Apples: I like to use two different kinds of apples for a more complex flavor. I typically use 1 tart apple variety such as Granny Smith, and 1 sweeter apple variety such as Pink Lady. You’ll end up with about 3-4 cups. A little more or less is OK, based on your preference of filling.
- Larger Batch: Recipe can easily be doubled and baked in a 9×13-inch pan. Pre-bake the crust for 18 minutes, then extend the bake time in step 5 to about 45-55 minutes.
Reader Comments and Reviews
Delicious! I made this late last night and was letting it cool. Completely forgot to put it in the fridge. It’s been about 9 hours. Do you think these are still OK to consume?
Yes, they should be fine that long at room temperature—but use your best judgement and what you are most comfortable with!
I really liked this recipe! I am new to baking and it was fairly simple and everybody liked it. But I do have a few things I took note of, I noticed that even though I let it sit for half an hour and then chilled it for 3 it still fell to pieces when I tried cutting it! And I’m not sure if I was the one who went wrong there but if there was something that could cause this I would like to know so I can backtrack. Another thing was that it was very flat, unlike the picture, it’s not a real issue but it definitely wasn’t as pleasant to look at. (Taste is a different story though)
Hi Fiona, we’re so glad you enjoyed the bars! Did you use the parchment paper method to help remove the bars before cutting? Cutting them outside the pan will be much easier. Be sure to use a very sharp knife, and you can clean it off between cuts if you find the cuts are starting to get messy. Did they seem overly gooey? Perhaps they needed a few extra minutes in the oven, especially if they were looking flat. Hope this helps for next time!
This recipe is amazingly good! So easy to make. I like it both cold and warm, with Carmel drizzle and without, or with vanilla ice cream! Will definitely make again!
If you haven’t tried this yet, it is must!!
Would this crust work in as pie crust?
Hi V, yes, you could use this shortbread crust for a pie crust.
This recipe was fantastic and the directions were really easy to follow. I appreciated the modified instructions for doubling, as I doubled the recipe and often have to figure out the extra timing and all that on my own. These were a huge crowd pleaser. Your website is one of my main go-tos for dessert options. I also followed and made the salted caramel (for the first time from scratch) for that recipe and it was perfect. The process went exactly as written. Thank you!
Hi Sally, I’ve never been a fan of oats in a topping. Could I eliminate the oats or is there a crumble recipe you could recommend instead?
Thanks in advance!
Hi Allison. I’m glad to help. Instead, I recommend trying the crumb topping from this crumb cake recipe. It will be just the right amount for this pan of bars.
Using Grape Nuts makes a great crunchy topping for apple crisp.
Love this recipe so much! I always try to bake it every fall.
I see the notes for doubling the recipe, but what would you suggest for tripling it and baking in a 12×18 inch pan?
Hi Anna, we haven’t tried tripling this recipe before, but here’s everything you need to know about cake pan sizes and conversions. We’re unsure about the exact bake time for that size. You may also wish to make a double batch and then a single batch and combine, rather than tripling, which can make it easier to over or under mix. Hope this helps!
OMG -Its winter here in Brisbane Australia and fhis dessert is the perfect accompaniment to a roast dinner that my sister is cooking. The home made caramel sauce will be my go to sweet sauce in future. Can’t wait for tonight. Looks and smells amazing. Thank you.
Made the recipe exactly as written for 9×13 pan and it’s wonderful. Don’t know if I’ll bother with the caramel sauce. I measured all the dry ingredients in separate bowls in first so if felt like making a dump cake, quick and easy. Real hit thanks!
Delicious and easy to make! I also made the salted caramel topping and it paired perfectly. I got 9 bars out of it and they were an adequate size for us, would be interested to see how tiny 16 bars would be! I used granny smith apples and felt the added sweetness of a gala or honeycrisp would have made it even better. Will try that next time! Cheers!
How can I adjust this recipe for a 9 inch square pan instead?
Hi AJ, the bars will be a bit thinner in a 9-inch square pan, but that should work out okay.
This was a hit for a birthday at work – used gluten free 1 for 1 flour….also using it for a base for strawberry cheesecake bars. The apple bars were so popular staff asked for the recipe!
For the shortbread crust, would I be able to use almond extract instead of vanilla extract?
You can, but almond extract flavor is quite strong, so I would use half the amount the recipe calls for the vanilla.
I love this recipe and the ease thereof!
Do the bars have to chill in a refrigerator for 2 hours after being cooked or am I allowed to eat them?
Hi Aurora, we highly recommend letting the bars chill for the 2 hours, so that they set properly and hold their shape when cut.
If I wanted to use this base with a no bake filling what would the recommended bake time be?
Hi Tara! We’re unsure. Bake until golden brown around the edges and the middle is cooked through.
What am I doing wrong? The crust seems way too buttery, not at all like shortbread crust. Have tried twice now, double checking…
Hi Rodi! The crust dough will seem loose, but it bakes up beautifully.
I had exactly the same issue, I made it again yesterday and added 20-30 grams of butter until it got to the right consistency. Came out perfectly 🙂
Added an extra 20-30 grams of flour**, obviously.
I know it is Easter, but my SIL loves apple pie, so I made these and froze them. I was a little worried about the crust not being baked enough but I took it out after 15 minutes. I snuck a bite before freezing the bars and they were delicious just like apple pie! The crust was baked fine. Now I know why many doubled the recipe and wish I had too! I used 3-apples. 2-honeycrisp and 1-granny.
Are the bars good without the caramel sauce?
Absolutely! Many readers prefer them that way.
I love these bars but my topping turns soggy after about a day even though it’s nice a crispy after it’s baked. I don’t top them with the caramel sauce before storing. Any suggestions?
Hi Christn, we’re glad these are a favorite! The topping will soften over time, but you could try increasing the bake time by just an additional minute or two. That extra time should help crisp the topping even more and help it to keep for longer.
Made this for a party along with a few other desserts. This was the favorite 🙂 Easy recipe and I was able to make it the day before, then put the caramel sauce on just before serving. Glad I decided to double the recipe!
I have made these several times for friends and family and they absolutely love them. Definitely a crowd please. Can these be made in a 9*9 pan without changing the amount of ingredients, or is it too large?
Hi Jonetta, the bars will be a bit thinner in a 9-inch square pan, but that should work out okay. So glad they’re a favorite!
This looks delicious and easy to do. My in-laws gets us gala apples each year and I thought that I should make them something using them.
Amazing recipe and so much easier than apple pie!!!! My new favorite
Could this recipe be made with apple pie filling? If so, what items would you omit?
Hi Heather, you could try making this with apple pie filling rather than the apple filling ingredients. The bars may be a bit sweeter that way, and we’re unsure of how the baking time might change.
I made this recipe tonight with the homemade caramel sauce was good especially warm with ice cream!
DELICIOUS! I’ve made this several times. It’s such a family favorite and I now double the recipe and bake it in a 9×13 parchment lined pan.Thank you so much for sharing this outstanding recipe.
I followed the recipe exactly as written. Everyone loved it but for me it was much too sweet. I am wondering if it would work better by adding double or triple the apples? Everything else I’ve made has been wonderful!
Hi Eileen, thank you for your feedback. Yes, you can add more apples. I wouldn’t triple the apples. Doubling may be too much, but you can certainly try it.
I always use 3 apples, one extra and I live them and so does everyone else….
Hi! Think I could use a combination of apples and pears?
Hi Michele, pears would be delicious! Make sure the pears are on the firmer side. We love baking with Bartlett pears. No other changes necessary!
Can this recipe be doubled and made in a 9 x 13 pan?
Hi Michelle, absolutely. Pre-bake the crust for 18 minutes, then extend the bake time in step 5 to about 45-55 minutes.
Can you skip the oats in the streusel? I don’t like the taste and texture. Do you need them to make it dense? If so, can you taste them?
Hi Ellen! You can leave them out if desired.